This week, I’m thankful for a simple kitchen technique that helps reduce waste, save money and make healthy cooking easier: freezing fresh herbs.
Have you ever bought a bunch of parsley, cilantro, dill or basil, only to find it wilted in the refrigerator a few days later?
Freezing herbs is a wonderful way to preserve their flavor and extend their usefulness. Simply chop them and store them in a freezer-safe container or freeze them in ice cube trays for easy portions.
It’s especially helpful this time of year when gardens and farmers markets are overflowing with fresh herbs.
I love knowing I can reach into the freezer and add a little fresh flavor to soups, stews, sauces and vegetable dishes whenever I need it.
Small kitchen habits like this can make healthy eating simpler while helping us get the most from the foods we buy.
And that’s definitely something to be thankful for.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
